Legend Cafe

Observed potentially hazardous foods (Large container of rice) cold held at greater than 41 degrees Fahrenheit.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

CA: Discard large container of cooked rice inside walk in cooler.

The Certified Food Safety Managers does not demonstrate profienciecy in active mangerial control measures / CA: CFSM must be properly trained or retrained

Observed uncovered food in holding unit/dry storage area.

511-6-1.04(4)(c)1(iv) - Packaged & Unpackaged Food, food stored covered(C) (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed buildup of slime in the interior of ice machine.

511-6-1.05(6)(o) - Manual Warewashing Equipment, Chemical Sanitization using Detergent Sanitizers(C) (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.

Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening.

511-6-1.04(6)(g) - Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking (Pf) (g) Ready-to-Eat Time/Temperature Control for Safety Food, Date Marking

1. Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.

CA: Date mark all prepared foods (chicken wings. rice sauces etc.)

Observed unlabeled pump and spray bottle of chemical stored on floor next to food.

511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; P and

2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles.

CA: Label all pumps and spray bottles of chemical and store away from food and foor prep areas.

Observed packaged foods (desserts in display case at front counter) not labeled as specified by law.

511-6-1.04(7)(c) - Food Labels (Pf, C) (c) Food Labels.

1. Food packaged in a food service establishment, that is not provided by a foodservice employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.

2. Label information shall include:

(i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

(ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food

CA: Place a label on all dessert containers (with name, ingredients, and any allergens it may contains).

Observed working containers of food removed from original container not identified by common name.

511-6-1.04(4)(d) - Food Storage Containers Identified with Common Name of Food (C) (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food

CA: Label all foods food storage containers where food was removed from the original containers.

Observed leaking pipe from hot water tank, leaking onto floor. CA: Must repair within 10 days.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Observed leaking pipe at faucet on the prep sink.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair

CA: Shall repair within 10 days.

Observed leaking pipe at hand sink faucet.

511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair

CA: Shall repair within 10 days.

Observed buildup of soiled material on racks in the reach-in cooler.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Observed soiled reach-in cooler gaskets on prep top coolers on cook line.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

CA: Shall clean and remain clean.

Observed Hood soiled with accumulated grease.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues

CA: Clean hood and hood vents within 10 days

Observed the most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away

Observed food containers without a handle stored in large sauce contain. The containers are in contact with sauces and not covered.

511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

CA: Remove all food containers from soy sauce buckets and store scoops in a clean dry area within 10 days

Observed that the ambient temperature of the walk in cooler waste.8 degrees.511-6-1.04 (6)(f)TCS foods shall be maintained at 41 degrees or below

Observed that the interior of the prep top cooler ( opposite the wok) was dirty511-6-1.05((7)(a)(1)Equipment food contact surfaces should be clean to sight and touch.

Observed that several containers of chicken were not date marked.511-6-1.04(6)(g)TCS foods kept for more than 24 hours shall be clearly marked to indicate the day by which the food shall be consumed or discarded

Observed that there was a large hole in the wall beneath the serving window.511-6-1.07 (2)(c)In food establishments the floor and wall junctures must be closed and coved.

Observed TCS food above 41F Discarded as COS. Must be 41f or below during storage.

Observed wet stacked dishes with greasy feel and baked on accumulation. When asked to re-wash dishes, employee failed to set up sink correctly with sanitizer to properly wash, rinse, and sanitize even with how to poster at sink. Employee must be properly trained and monitored. Code: [It is the Person in Charge Responsibility to monitor] (i) Proper Sanitizing. [Please ensure] Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing; Pf

Employees as well as manager not aware of this importance of immediate correction and how to properly correct risk factor violations observed as a normal course of action and in order to reopen. The following was not corrected prior to scheduled reopening inspection: failure to disinfect from suspected sewage spill as evidenced by smell, raw meats from day before held above 41F remained in cold holding, and failed to ensure employee with dishwashing responsibility knew to and how to set up sanitizer. COS: CFSM was instructed to ensure employees follow Norovirus Prevention Guide and disinfection cleanup was observed with 200+ ppm solution, raw shrimp and beef above 41f discarded, and proper dishwasher set up quick training observed. code: p (l) Food Safety Training. Employees are properly trained in food safety, including food allergy awareness, as it relates to their assigned duties; Pf

Observed partially unwrapped cheese on shelf in cooler. COS: rewrapped. Code: iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed Dish with accumulation drying on clean side of dish sink sideboard . COS: rewashed. Code: Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

0ppm observed cleaning in sanitizer compartment without sink set up. No Dani water. When set up, was water only. Now acceptable 50 ppm after household bleach added. Change to commercial bleach.

Leaking faucet and sewage pipe at elbow. Code: Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Cos: plumber entered kitchen before inspector departure. Working on plumbing.

Observed bathrooms in better condition but toilet base still with with splatter. clean. code> (h) Cleaning of Plumbing Fixtures. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.

Tape not proper sealant for gap in ceiling tile. Seal all holes. Code> floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. COS: Plumber/handyman replaced tile that gaped around pipe for correct fit.

Observed dishes Stacked wet to dry. COS: dishes no longer stacked wet. Code: Protection of Clean Items.

(a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Splatter on paper towels and to go food containers out of original packages. COS: barrier put up between prep space and storage shelf where towels stored and manager agreed to cover to go containers. Code: drinks, cups, and other wares stored in bathroom explained as not in use any more. code> (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor.

Soiled plumbing in kitchen-d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Dessert source is unknown. Code> (2) Source.

(a) Compliance with Food Law.

1. Food shall be obtained from sources that comply with law. P

2. Food prepared in a private home or received from a consumer may not be used or offered for human consumption in a food service establishment. P

Observed TCS food temps above 41F. Keep 41F or below.

Observed numerous violations of chapter provisions and the absence of basic food temperature knowledge. Code requires: (1) Demonstration of Knowledge. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways:

(a) Compliance with Chapter. Complying with this Chapter by having no violations of Priority Items during the current inspection; Pf

(b) Certified Food Service Manager. Being a certified food service manager who has shown proficiency of required information through passing a test that is part of an accredited program; Pf or

(c) Correct Answers to Food Safety Questions. Responding correctly to the inspector's questions as they relate to the specific food operation.

Observed uncovered spices with debris inside. Protect food by storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination;

Observed slicer and tongs with debris - clean.

Dead and live roaches observed. see code 511-6-1.07(5)(l) - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pest (C) (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests and code> k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Working containers of food removed from original container not identified by common name. CA: Label. Code; (d) Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed puddings in display case with no label. Code> c) Food Labels.

1. Food packaged in a food service establishment, shall be labeled as specified in law, including 21 CFR 101- Food labeling, and 9 CFR 317 Labeling, marking devices, and containers.

2. Label information shall include:

(i) The common name of the food, or if there is no common name, an adequately descriptive identity statement;

(ii) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial color or flavors and chemical preservatives, if contained in the food;

(iii) An accurate declaration of the net quantity of contents;

(iv) The name and place of business of the manufacturer, packer, or distributor; and

(v) The name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient. Pf

Dripping grease observed at hood over cook area. Ca> Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. Places cloths in a sanitizer solution

Observed liquid in bottom of prep cooler - 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

Observed drinks, cups, and other wares stored in bathroom explained as not in use any more. code> (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor.

Observed bathrooms with splatter. clean. code> (h) Cleaning of Plumbing Fixtures. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained.

missing paper towels in bathroom . code< 3. In toilet facilities that have exit doors with handles or knobs that must be touched to open, sanitary towels must be provided.

Observed hole in ceiling and ceiling tile moved out of place. Seal all holes. Code> floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable

Observed wall board not secure to wall at edge of grill area - Code>

1. Wall and ceiling covering materials shall be nonabsorbent, light colored, and attached so that they are easily cleanable.

Shielded lights missing at hood. code> 1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.

inspection report not posted where customer can view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed frozen potentially hazardous food (french fries) slacking at greater than 41 degrees Fahrenheit and observed potentially hazardous food (56f rice on counter and chicken in the 50s on a cart) cold held at greater than 41 degrees Fahrenheit.

Cooked Time/Temperature Control for Safety Food (chicken) not cooled from 135F to 41F within 6 hours. discarded. 1. Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. P

Person in charge not performing duties; not monitoring or ensuring employees are preventing cross contamination of ready-to-eat foods, not monitoring or ensuring employees are monitoring tcs food temperatures and properly storing tcs foods under the correct temperature environment, and not ensuring employees are knowledgeable of employee health and basic food safety concepts. Train employees adequately and monitor performance.

The PIC could not provide documentation or otherwise satisfactorily demonstrate during the inspection, that all food employees and conditional employees are informed of their responsibility to report to management information about their health and activities as it relates to diseases that are transmissible through food.

Observed hand wash sink blocked. cos> unblocked. Code> 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

Observed uncovered food in holding unit/dry storage area. Cover flour and other dry storage bins that were left open.

Observed food in a container with black accumulation around the edges and containers with old labels stuck to them. Clean and sanitize all food containers thoroughly prior to use. Code> Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Observed several foods that were not date marked or had old date sticker attached to container in the walk-in cooler. PIC says all were made within 24 hours. Foods shall be date marked within 24 hours, old stickers removed, and held for 7 days or less with first day being date of production.

Observed unlabeled pump and spray bottles of chemical. Containers of poisonous or toxic materials shall bear a legible manufacturer's label. Pf

used wiping cloths out on counter and prep surfaces - Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. Places cloths in a sanitizer solution.

unwashed vegetables chopped for use as evidenced by dark colored debris in - wash in clean vegetable sink prior to use. COS> washed.

Dripping grease observed at hood over cook area. Ca> Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. Places cloths in a sanitizer solution.

inspection report not posted where customer can view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed non-ANSI utensils used at fryer. Code> Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: P safe P, durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition.

Observed wall board not secure to wall at edge of grill area - Code>

1. Wall and ceiling covering materials shall be nonabsorbent, light colored, and attached so that they are easily cleanable.

Observed hole in ceiling and ceiling tile moved out of place. Seal all holes. Code> floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

Observed violation in personal item storage - Observed cell phone on top of prep cooler. Code> 2. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions.